欧姆加热蒸煮米饭的蒸煮工艺优化  

Optimization of cooking process for ohmic heating cooking rice

作　　者：丁辛亭 李树旺 邓科龙 李星恕[1,2] DING Xin-ting;LI Shu-wang;DENG Ke-long;LI Xing-shu(College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Shaanxi Engineering Research Center for Agricultural Equipment,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学机械与电子工程学院,陕西杨凌712100 [2]陕西省农业装备工程技术研究中心,陕西杨凌712100

出　　处：《粮食与油脂》2022年第8期47-51,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31972209)。

摘　　要：研究了欧姆加热条件(加热速率、保温温度和保温时间)对米饭物性值以及食味品质评分的影响。同时找到米饭食味品质评分与各物性值间关系,建立评价模型。结果表明:当设置加热速率7.4℃/min、保温温度98℃、保温时间22 min时,米饭品质评分最高;建立的食味品质评分与各物性值的评价模型,有利于简化并更客观评价米饭食味品质,可为研发欧姆加热蒸煮米饭装置提供理论支撑。The effects of ohmic heating conditions(heating rate,holding temperature and holding time)on the physical property value and taste quality score of rice were studied.At the same time,the relationship between the rice taste quality score and the physical property values was found,and the evaluation model was established.The results showed that when the heating rate 7.4℃/min,holding temperature 98℃ and holding time 22 min,the rice quality score was the highest.The established evaluation model of taste quality score and physical property values was conducive to simplify and more objective evaluation of rice taste quality,and could provide theoretical support for the research and development of ohmic heating rice cooking device.

关 键 词：欧姆加热 优化 蒸煮米饭 米饭品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]